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Calcium and sodium ions synergistically enhance the thermostability of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04

Author:
Pan, Sihui, Gu, Zhengbiao, Ding, Ning, Zhang, Ziqian, Chen, Dianning, Li, Caiming, Hong, Yan, Cheng, Li, Li, Zhaofeng
Source:
Food chemistry 2019 v.283 pp. 170-176
ISSN:
0308-8146
Subject:
Geobacillus stearothermophilus, amylases, calcium, food industry, half life, industrial applications, ions, sodium, starch, thermal stability
Abstract:
Maltooligosaccharide-forming amylases (MFAses) are promising tools for a variety of food industry applications because of their ability to hydrolyze starch into maltooligosaccharides. However, high thermostability is a key requirement for enzymes used in these applications. In this work, we investigated the effect of Ca2+ and Na+ on the thermostability of an MFAse from Bacillus stearothermophilus (Bst-MFAse). The results showed that Ca2+ and Na+ synergistically prolong the half-life of Bst-MFAse. The most significant improvement, which preserved 71.1% of initial activity after incubation at 80 °C for 180 min, was achieved by adding 10 mM Ca2+ and 40 mM Na+ simultaneously. The increase in Bst-MFAse thermostability imparted by the addition of Ca2+ and Na+ may be associated with an important Ca2+–Na+–Ca2+ triad structure. This study provides an effective way to enhance the thermostability of Bst-MFAse and related enzymes.
Agid:
6285085